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I did this recipe Sunday...
Fish stock (think it's a quart I used)
1 1/3 cup flour
seafood (shrimp, mussles, clam, octopus, crab meat..lobster, if you can get it)
1/2 cup olive oil
2 large onion, died
5 garlic cloves, diced (Is a whole garlic considered a clove, or is it the sections considered as the cloves :scratch head
fresh herbs (thyme, basil, lemon grass)
black pepper
salt
1 bottle dry sherry
1/4 cup brandy
1 pint half & half (or heavy cream)
1/2 cup water (optional)
3 small potatoes, chopped
Heat oil in sauce pan and add the half of the diced onion and garlic, stir until golden in colour. Add flour, salt and pepper and stir constantly. Turn down the heat then add half of the fish stock and stir for 7 mins and then set aside.
Heat the stock pot with olive oil and add the remainder of the onion and garlic, and all the seafood. Cover pot, keep on medium flame and let it cook/simmer until the seafood is soft. When done, remove from fire and strain. Let the onion and garlic scent assault yu nosehole. LOL!
Return seafood mix to stock pot, then add the flour mix. Stir, then stir in the rest of fish stock, the half & half milk, add the fresh herbs, pepper and salt, half of the dry sherry, the potatoes. You may add the 1/2 cup of water, if needed. Let it cook, stirring often. When it is almost done, add more of the dry sherry and the brandy and let it simmer on a low flame.
This a fi mi owner recipe. Tweak as you need to.
Fish stock (think it's a quart I used)
1 1/3 cup flour
seafood (shrimp, mussles, clam, octopus, crab meat..lobster, if you can get it)
1/2 cup olive oil
2 large onion, died
5 garlic cloves, diced (Is a whole garlic considered a clove, or is it the sections considered as the cloves :scratch head
fresh herbs (thyme, basil, lemon grass)
black pepper
salt
1 bottle dry sherry
1/4 cup brandy
1 pint half & half (or heavy cream)
1/2 cup water (optional)
3 small potatoes, chopped
Heat oil in sauce pan and add the half of the diced onion and garlic, stir until golden in colour. Add flour, salt and pepper and stir constantly. Turn down the heat then add half of the fish stock and stir for 7 mins and then set aside.
Heat the stock pot with olive oil and add the remainder of the onion and garlic, and all the seafood. Cover pot, keep on medium flame and let it cook/simmer until the seafood is soft. When done, remove from fire and strain. Let the onion and garlic scent assault yu nosehole. LOL!
Return seafood mix to stock pot, then add the flour mix. Stir, then stir in the rest of fish stock, the half & half milk, add the fresh herbs, pepper and salt, half of the dry sherry, the potatoes. You may add the 1/2 cup of water, if needed. Let it cook, stirring often. When it is almost done, add more of the dry sherry and the brandy and let it simmer on a low flame.
This a fi mi owner recipe. Tweak as you need to.
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